Soft Pita Buns for Burgers & Sandwiches

This pita bun recipe makes soft, fluffy, foldable pita buns that work perfectly as sandwich and burger buns. The dough comes together quickly and can be ready in as little as 90 minutes, making it ideal for same-day meals.

Opt for the warm proof method if you want same day pita, or if you have time go for cold overnight fridge ferment for more flavor development.

Course Appetizer, Baking, Bread, Snack

Cuisine Balkan, Mediterranean

Keyword Bread

Prep Time 20

Cook Time 10

Rise Time 1

Total Time 1 30

Servings pitas

Calories 199kcal

Equipment

kitchen scale
small bowl
large bowl
oven thermometer
skillet non-stick or cast iron

Ingredients

400 grams bread flour 3¼ cups
250 ml lukewarm water 1 cup plus 2 tablespoons
1 tablespoon olive oil
7 grams active dry yeast 2¼ teaspoons
5 grams salt 1 teaspoon

Instructions

Quick Rise Proofing Method (1 Hour Rise in Warm Oven)

Preheat oven to just warm (30 °C / 80 °F * no hotter or yeast will deplete too fast).
In a small bowl or cup combine the water and olive oil then sprinkle in the yeast and stir.
In a large bowl mix the flour and salt.
Pour the wet ingredients over the dry ingredients. Use a wooden spoon to mix into a shaggy dough. Use wet hands to lightly knead until a smooth ball forms.
Cover dough and put in warm oven. Set timer for 20 minutes.
After 20 minutes take out the dough and do a series of 3-4 stretch and folds**, then cover and put back in oven.
Repeat 2 more times for a total of 60 minutes warm oven rise. The dough should be airy, jiggly and about doubled in volume. If not, do more warm oven rest and stretch+fold until it is.

Cold-Ferment Proofing Method (Overnight in Fridge)

In a small bowl or cup combine the water and olive oil then sprinkle in the yeast and stir.
In a large bowl mix the flour and salt.
Pour the wet ingredients over the dry ingredients. Use a wooden spoon to mix into a shaggy dough. Use wet hands to lightly knead until a smooth ball forms.
Cover and leave at room temperature for 45–60 minutes, the dough will have noticeably risen.
Do a series of 5-6 stretch and folds, then cover and refrigerate the dough for 8–24 hours.
Remove from fridge and let sit at room temperature 30–45 minutes.
Do another round of 5-6 stretch and folds. The dough should be airy and about doubled in volume. If not, do more room temperature or warm oven rest in 20 minute increments followed by stretch+fold until it is.

Shape & Cook

Once the dough has proofed sufficiently and is doubled in volume, divide the dough up into 8 equal balls.
Roll or press/stretch each piece into an oval about 20 × 10 cm / 8 × 4 in and a little more than 0.5 cm thick (about ¼ in).
Cover, and rest 10–15 minutes.
Heat a dry skillet over medium-high.
Cook 30–60 seconds per side until puffed and lightly charred in spots.
Stack hot pita buns in a bowl and cover immediately with a towel to keep them soft.

Notes

* If your oven doesn't go low enough to hit 30 °C / 80 °F then you can achieve a warm oven by preheating to the lowest setting (usually 50 °C / 122 °F) and then turning it off, leaving only the oven light on.

** To do stretch and folds, wet hands and then gently pull up one edge of the dough until it stretches (without tearing) and fold it over the center of the dough. Rotate the bowl a quarter turn, and repeat. Repeat again on all sides, doing at least 3-4 times per round.

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